I used to make from-the-box brownies on Friday nights to keep me busy during commercials for Miami Vice, in my opinion the premiere television drama behind Degrassi High. My sister Bridget taught me that if you take the brownies out of the oven about five minutes early, you will have a perfect gooey texture. At BabyCakes NYC, I developed a recipe to replicate that consistency but with a full cooking time, mostly to avoid the retching stomachache I’d have for the second half of the Don Johnson fashion parade. Initially these brownies were made in a square casserole pan and each batch yielded twelve brownies. Because they are so rich, however, I decided to bake them in mini-muffin trays and serve them as bite-size morsels. Now these tiny little flavor agents are nearly impossible to keep in the case. If you’re whipping up a batch, be warned: You may want to double the recipe.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.